Searching For The Perfect Wok

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The Path To Fried Rice : Ep 3. I just need a wok and a stirring thing (Easier said than done) SquareSpace : 10% off your 1st order using www.squarespace...
Cantonese woks have two handles made out of metal. Northern woks usually have a handle that can be made out of metal or wood. Southern/Cantonese woks can be any size from medium to XXL. In this episode, I cover everything you need to know about woks, these pans are so versatile. A flat bottomed wok could be a great addon to you personal kitchen toolkit.
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Опубликовано:

27 сен 2024

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Комментарии : 1 тыс.

@kendavis8046 3 года назад

"I might be pansexual". I'm glad that my morning coffee was already consumed, as it would have come out of my nose!

@re-de 3 года назад

Uncle roger 😏

@bobwei1631 3 года назад

i see a uncle roger joke there

@JCurry1123 3 года назад

yeah that was a good one. Unexpected from ESL

@jeremylam6060 3 года назад

Or maybe he is a pan in disguise, happy to know that his kin is being appreciated

@sanbilge 3 года назад

Yeah, I had a mental double-take and then snorted :D

@mrnigelng 3 года назад

Fuiyoh! Alex gonna be god of egg fried rice soon

@shamsghani8346 3 года назад

reaction video les goooooooooooooooooooooooooooooo

@07sidz 3 года назад

I mentioned this in his first video that if Alex screws up this, uncle roger will not let you live 🤣🤣

@gregoriusandrianto6130 3 года назад

prepare to call him Uncle Alex in 1-2 coming videos

@brokenreviews556 3 года назад

Hey Uncle Roger, want to THANK you for bringing on the challenge. Bought my FIRST wok, and now I have a burner outside. I'll post a vid to Reddit of my progress. BUT, I'm now eating better (lost 10kg), feeling my asian roots (an not shame to family anymore), and now LOOKING FORWARD to cooking! THANK YOU!

@ChyllOW 3 года назад

more reaction vid let's goooo

@Njubish 3 года назад

Came to learn about fried rice, left ready to write a thesis on wok pans

@ALLCAPSRAGE10 3 года назад

Seriously, every video this man puts out feels like a mini thesis. The amount of time and effort he puts into researching the topic is truly refreshing compared to most content put out today. (edited for puntuation :p )

@HottSauce95 3 года назад

Hi Alex, I am Chinese and growing up my parents owned a Chinese restaurant. Naturally I began to work at my parent's place on weekends and eventually my father taught me how to cook using a Cantonese wok. In order to practice stir-frying with the wok, he would put a small metal mixing bowl in the middle and made me flip it hundreds of times. I had to master flipping the bowl back and forth until I was ever allowed to cook anything. You should give this method a try!

@brusselssproutwuh3595 3 года назад

As an asian that has a lot of woks. Watching a Frenchman being impressed with a wok is peak entertainment

@axel0_02 3 года назад

When he was trying to learn the unspoken rules for Italian pasta I got the same feels

@thomasschafer7268 3 года назад

Haha. A french explains in english.

@willx2018 3 года назад

Ikr it's just that old pan with a bit of rust on the handle that my dad has had for decades

@vincentx2850 3 года назад

The second spatula showed in this video is actually quite commonplace in Chinese households, in fact the go to model when it comes to home cooking. Restaurants, however, tend to prefer the ladle, perhaps because it is more efficient if you have all your ingredients stored in open containers right by the stove.

@wykpenguin 3 года назад

Ladle is better for fried rice. Easier to break up the rice without destroying the grains with a ladle.

@NonEuclideanTacoCannon 3 года назад

I prefer the sort that resembles a fireplace ash shovel. I learned wok cooking in a Thai restaurant so it might be a Thai thing, but it's always stuck with me. I have a wooden one and a metal one. Edit: I somehow missed when he showed the second one, it's what you were talking about.

@recoil53 3 года назад

@@wykpenguin But in a restaurant they cook far more than fried rice

@haldouglas4773 3 года назад

@@recoil53 restaurants also have more than one utensil.

@TanBoonMoh 3 года назад

@@haldouglas4773 no, most restraurents only use laddle with wok. Main reason being no ingredients will stick on the wok (unless you are doing something wrong) so theres no need to scrap the wok. Thus the laddle fulfill all the need to work on the wok

@BinarySecond 3 года назад

These weekly uploads are killing me. I binged old content and now I have to live at the speed of time

@frcShoryuken 3 года назад

Oooof... well just wait until this series ends and you have to wait EVEN LONGER for new videos 😫😫😫

@ADBBuild 3 года назад

@@frcShoryuken Seriously! Weekly episodes are AWESOME. I'm used to an episode every month or two.

@jonathanpentreath6039 3 года назад

Same, it's like the opposite of the internet age. Have to remember what it was like waiting for a CD store to have the latest album

@tokenjay 3 года назад

Same! Also wondering how many episodes there will be. At the current pace we might be watching till Xmas

@MimiYuYu 3 года назад

Hey Alex! Most Chinese cooks (at least Cantonese) will use both the Wok Chaan (the flat spatula with the slightly flared walls) as well as the ladle.

@kaifzahid1428 3 года назад

Just for a plate of fried rice this man is building a whole restaurant in his house

@gc7644 3 года назад

Just for a pizza, he built an oven

@denis_kleshchev 3 года назад

In LE STUDIO

@imightbebiased9311 3 года назад

Well, he already built one for his sauce-making...

@goldenboy140 3 года назад

It's kind of ridiculous how he is approaching making fried rice. He's purposefully overcomplicating things to an absurd degree. I feel like he is just doing this shit to pump out more videos.

@dilboteabaggins 3 года назад

@@goldenboy140 you are welcome to not watch. Alex makes some of the best content on youtube

@B_assMan.Archive 3 года назад

8:29 "I might be PANsexual" lmao that caught me off-guard.

@pierrefitter 3 года назад

Haha I laughed out loud. That came out of nowhere

@rasmis 3 года назад

Deserves a golf-clap

@michaeliverson4060 3 года назад

Me, too. I have tears from laughing so hard.

@KD-cx5si 3 года назад

Same here! 😂😂😂

@alumpy-acho112 3 года назад

Wok fuckboy

@snifey7694 3 года назад

Searching for a wok is hard but searching for THE Perfect wok is harder than perfecting a perfect meatballs

@ebitdareadthebook1535 3 года назад

Yea, i'm gonna have to disagree with you on that one haha

@jeremylam6060 3 года назад

The perfect wok is the one your grandma found at your local Asian grocery store for less than five bucks

@webherring 3 года назад

Getting a good wok is easy. Getting good wok hei at home is the hardest.

@snifey7694 3 года назад

@@jeremylam6060 that felt nostalgic now, i owe you one

@flyinghigh2000 3 года назад

@@webherring I find recipes using less seasoning get better wok hei even using home stove. Heavy seasoning like using chili paste the home stove can't evaporate the moisture quickly to char the food. Nothing beats the jet burner at the restaurant.

@flutechannel 3 года назад

Alex is the Ling Ling of food. Practice, Practice, Practice

@Ajmc832 3 года назад

If you can stir fry slowly you can stir fry quickly!

@flutechannel 3 года назад

@@Ajmc832 omg yes

@mohamedak2648 3 года назад

Mapo your tofu, and Chao your Fan.

@chrissstttiiine 3 года назад

Whoa it’s like you read my mind!! I was JUST seasoning my sister’s wok and thinking I should buy one for myself

@kam_iko 3 года назад

it’s practically impossible to get enough BTUs in a home setting, therefore stir-fried wok food should be enjoyed in a restaurant (100k+ BTUs), imho.

@tapp3r109 3 года назад

@@kam_iko About 1 billion Chinese people use a wok in their homes to make fried rice and other "wok food", I don't think they'd agree with you.

@Baron_Red 3 года назад

@@kam_iko you can get a propane burner and cook on that. I've also eaten pretty good fried rice cooked on a flat top. A master craftsman doesn't blame his tools.

@philchia4764 3 года назад

@@kam_iko It's not BTU's. Like all asian stuff, it's technique.

@philchia4764 3 года назад

@Ed Huang Longyao/Huanguo? Is that the term?

@verrigo 3 года назад

Alex is that weird engineer that sometime in the middle of the campaign multiclassed to a chef and now he's all like: I can do anything kitchen related :D

@wamikanyvera1746 3 года назад

hiii can u you collab with paileen from hot thai kitchen!!! she's been making series about stir frying, fried rice or what wok to use since years!! fried rice isn't just china and having the thai perspective could be very interesting!!!

@wamikanyvera1746 3 года назад

*pailin

@Alorand 3 года назад

This feels like it could be a story arc in a cooking anime...

@fejfo6559 3 года назад

yes that's eqcatly what his videos are!

@dedoyxp 3 года назад

some cooking manga probably will took this video as reference if the mangaka seen this...

@Bladedcloud6159 3 года назад

Maybe in Food Wars?

@63ch31 3 года назад

For reals

@M_Jono 3 года назад

I want that Hotwheel WokHei Tshirt 😂

@MimiYuYu 3 года назад

I know right! I’m gonna search for one now

@Bladedcloud6159 3 года назад

Thats one of Alex's shirts. It has Alex's name where Matel should be.

@olatomiwaoluwatusin9858 3 года назад

I'm new here and I must say the amount of detail the production team puts into each video is just... I love it!

@nikoy4266 3 года назад

You mean himself

@haldouglas4773 3 года назад

he is the production team

@mordred13 3 года назад

It puts a huge smiles on me as you chose the Cantonese style. Cantonese cuisine is known for its techniques and complexity can match or even surpass French cuisine.

@looppp 3 года назад

As a cantonese person, I don't think it's a fair comparison. Cantonese is one of feeling, while French cuisine is almost based on science. Two very different styles that dont necessarily need comparison!

@moxbroker 3 года назад

The wait for new episodes is always worth it. The time and care you put into these projects is apparent. Your enthusiasm has had me hooked for years. Best cooking show anywhere.

@avarmauk 3 года назад

I have $1000s worth of sauce pans, frying pans, stock pots, etc. Then when in Japan I bought a $40 carbon wok and it’s amazing and it literally can do 90% of what the rest are designed to do.

@flyinghigh2000 3 года назад

Welcome to an Asian home. Use wok for everything. The reason why is the thing is so big you don't have any space left for other pots and pans 😜.

@HatefulXP 3 года назад

Any pics of that wok???

@avarmauk 3 года назад

@@flyinghigh2000 haha yes

@user-fv1jn1gw5w 2 года назад

Where can we find your wok?

@avarmauk 2 года назад

@@user-fv1jn1gw5w You need to go to Kappabashi in Tokyo.

@spencerandersonmcelligott 3 года назад

ESL teacher here to say that "I might be pan-sexual" is the mark of a C2 ESL speaker... le fait d'etre capable de faire non seulement des blagues dans une deuxieme langue, mais de faire les blagues culturellement relevants et base sur des jeux de mots est incroyable!

@tmpecho 3 года назад

love this series. I always like the simple dishes that are way harder to master than you might think!

@goldenboy140 3 года назад

It's really not as hard as he makes it out to be lmao.

@haldouglas4773 3 года назад

@@goldenboy140 damn, you must be really insecure to be spamming this much.

@ya64 3 года назад

No matter what goes wrong in the world, we can always count in Alex to bring joy to our lives with his cooking videos!

@DawnRun 3 года назад

*Alex doesn't instantly succeed* "It's way more complicated than I thought it would be."

@goldenboy140 3 года назад

It's ridiculous how he is approaching making fried rice. He's purposefully overcomplicating things to an absurd degree. I guess it makes for more content

@dennishylau 3 года назад

@@goldenboy140 He’s not overcomplicating, a good fried rice is not easy to make. And he’s not aiming for “good”, he’s aiming for outright perfection.

@yuvalr3707 3 года назад

Never did I think we would get a pansexual joke from Alex but, man, I'm real happy we did

@aviramster 3 года назад

Alex , you are a source of inspiration in every level. "....that there's an ocean of things i can learn", love that line of thought!!!!

@MaskofPoesy 3 года назад

8:29 Admit it you've done the entire series for that -pun- pan.

@eaglewatch2815 3 года назад

I was a customer at a small Asian takeout for many years. There was only one chef. His fried rice had flavorful Wok Hei. It was just the best! He eventually sold the business to the city for community expansion. I always told him if he ever retired he could come and drive a school bus within the local school district. That is just what he did too! We would often have pot-luck food events in the drivers room during the year. He always brought a huge pan of his fried rice. The pan always was empty by lunch time. I tasted his fried rice only once as it never never tasted with Wok Hei like at his little take out restaurant. To this day, I long for his fried rice. I have never found fried rice anywhere as good as his. All I can identify is that it is a “toasted taste” which is the Wok Hei that is the secret flavor I have never found again. Sadly he was never able to duplicate that flavor as a home cook. I am sure it is the BTU’s temp and his years developing his technique. I still to this day long for his Wok Hei fried rice and it has been many years. I often think about what it would take to get equipment to produce the high heat to practice making it myself at home..... now on my “bucket list.” A fond memory......

@donaldlogan5310 3 года назад

LOOOOL I knew he was gonna go all in again. He just cant escape it, its part of how he is and I completely understand and support it.

@qzo-faith 3 года назад

Alex : *chooses the oval ladle over the South East Asian one* Me: *sad SEA noises*

@Briguy1027 3 года назад

I prefer the SEA one myself.

@puax2 3 года назад

@Excelray1 3 года назад

We use the Sea one at home

@brokenglassshimmerlikestar3407 3 года назад

I'm southern chinese. In my home we use the SEA spatula thing, which is actually widely used in China. But what he chose, the long handled ladle thing, is what a lot of chefs use. No idea why but I imagine it's handy with chef techniques.

@KnightKao 3 года назад

@@brokenglassshimmerlikestar3407 It's handy for chef because chefs can get condiments without using the other hand, which is holding the wok.

@cr4zymoose 3 года назад

I love your videos, but largely because you show the entire process you go through, including any failures etc. I enjoy problem solving, so I think this makes sense that I enjoy watching you encounter a problem and then inevitably solving it and sharing the process. I'm only mildly interested in being a better cook, but I don't want to miss any of your videos because I enjoy your process!

@TalonSilvercloud 3 года назад

I feel that Uncle Roger will be very proud of you by the end of this series. Wok-Hei!

@TheJohnstonWong 3 года назад

As an asian who worked in a cantonese kitchen . Those thin ones are good too . They absorb the heat really quick and are good for quick stir fries . Definitely can get the Wok Hei in no problem

@insectsss 3 года назад

The hand that is holding the wok needs to toss the rice as the other hand pushes the rice with the ladle along the curve of the wok so there is two motions that need to be synchronized. Both need to move forward and back simultaneously. To achieve the smokiness the rice needs to be dry and cool (not warm or steamy). Hope this helps :)! Big fan, keep up the good work.

@kennethkessinger5164 3 года назад

Oh I almost fell out of my chair when you said, "I might be Pan sexual"

@insolidusyt 3 года назад

I was kinda waiting for it to be honest. But I disagree. He just seems ghee..... I'll see myself out

@jackmclane1826 3 года назад

Your french accent adds the cherry of credibility when it comes to your obsession with cooking... ;) Something that I never really took from Gordon Ramsay. (I know, only stereotypes!) Heaven is where the police are British, the cooks are French, the mechanics German, the lovers Italian and it's all organised by the Swiss. Hell is where the chefs are British, the mechanics French, the lovers Swiss, the police German and it's all organised by the Italians.

@vjzapp 3 года назад

Tbh there r 2 kinds of fried rice out there! The professional fried rice and the mama friend which are basically done by what ever you have from left over food!Mama fried rice are amazingly good too! Done by basic home wok and home stove! But the love in there covers all the equipment difference it’s a typical Chinese childhood taste memory! ❤️

@flyinghigh2000 3 года назад

The previous video he went to restaurant who cooked aldente rice just for fried rice. Slightly undercooked so that when the chef stir fry it can cook fully. That just amazes me. I want to go eat that fried rice. I have to find a restaurant that go that far for fried rice

@OfficiallySarabi 2 года назад

Watching you explain the ladle helped me understand why it makes so much sense. I've seen it and done it a hundred times but never thought about why it works lol

@tomerdanielli4354 3 года назад

I love how scientific you are: “stirring thing”

@adammurkin7496 3 года назад

Best Wok and Roll channel on youtube

@mclovin6537 3 года назад

You should have some viewers come taste your fried rice each time you make some. Let me just volunteer myself for this role.

@bub1683 2 года назад

Alex old swedish chef looks at your videos to buy a wok. you inspire me. Thank you

@anastasiosgoumas 3 года назад

Do we have a link to the shop where the wok was bought?

@fijs653 Год назад

you said it perfect Alex ,the thick steel will hold the temperature longer. Woks are so thin to give you "perfect"control from very high to low in a milli sec. to prevent burning. If the wok stays hot it will/can burn your sauces ,or you can not get it hot enough. And the ändles"are so long to keep your hands away from the big fire ,flames and splattering hot oil.

@Eng586 3 года назад

Let's go Alex posted!

@TheInfinityzeN 3 года назад

I use a really nice short handle cast iron wok. It was hand sanded and heavily seasoned to the point that the interior feels closer to glass than metal. Its only drawback is, as Alex stated, that it is fairly heavy. But that does mean that it holds heat extremely well which means that it works great if you can muscle it through use.

@GLAKJack 3 года назад

"I might be PANsexual" lol!

@enyboy123 3 года назад

love those series, like it keeps ppl watching and also every vid gets much more informational, since theres no need to put everything into one love your work, hope to be your viewer for many years to come

@haukeradtki3322 3 года назад

Funny how he uses a small wok with a long handle to stir a large wok with small handles 😂

@MimiYuYu 3 года назад

What?! The “small wok” is a ladle. Lol

@qwerty11111122 3 года назад

@@MimiYuYu dats de joke

@MikeChowda 3 года назад

you are so funny and entertaining. Flipping food in a wok pan is no joke. Tried doing my dad's job for a day and it was so heavy. Not to mention the jet blasting heat from below, it was intimidating.

@guitfidle 3 года назад

Wow, I had a nicer wok than Alex?!? 😂 Seriously though, I have a tough time with a Cantonese style wok, Mandarin style with the long handle just feels more natural to me. With a bit of practice I am now able to stir fry by tossing the food up over the front just like you see the professionals do- it freaks my wife out which makes me love it even more. Now I use this stirring technique for all kinds of stuff, in various skillets (like browning ground beef, making a breakfast scramble, etc). I just love the way it looks.

3 года назад

Hi Alex I really admire your work. Congratulations! I'm from Rio de Janeiro (Brazil), unemployed, trying to make a living with You Tube by cooking easy and delicious recipes that I prepare for my family.

@mugensamurai 3 года назад

This man is like the Marco Polo of our times.

@Hammer208 2 года назад

I love and appreciate your enthusiasm and commitment to learning.

@KmanSweden 3 года назад

7:40 Alex: Throws knife on the floor. Me: Inhale and clutch my cheast.

@surfmeister713 3 года назад

Watching that hurt my soul

@KmanSweden 3 года назад

@@surfmeister713 yes it did. Annoyingly I missed the time mark with about a second.

@Bladedcloud6159 3 года назад

7:37 😁

@doorknob5824 Год назад

First time on this channel. 3:05 is when I knew this guy is awesome!

@thomasmander7033 3 года назад

Brilliant video, the storytelling is always so perfect

@unusualfabrication9937 3 года назад

Stir fry when it was invented hundereds (if not thousands) of years ago: "all I have is Rice and an egg, to eat, guess I'll cook them togethter" Fried rice now:

@KnightKao 3 года назад

First recorded fried rice in China is about 600AD

@YouToralf 3 года назад

I have watched all your videos when I had COVID and now I start coughing every time see another video of yours popping up.

@BZY-bu9wr 3 года назад

My dad’s wok was passed to him from his mother, who passed it from her mother and hers before her. That wok was in our family for generations.

@National_Oscillographic Месяц назад

10:24 Thanks for the transition. This is a really cool audio video jump.

@shengyangjin8352 3 года назад

Dear Alex, I think you know that for fried rice retaining high heat in the wok in essential. Professional Chinese kitchens have incredibly hot stoves with blowers so they use think iron woks for faster heat response. At home, realistically, one has to trade heat response with heat capacity. That means using a very thick and heavy iron work like the ones made by the Japanese brand Nambu Ironware. In fact, when I lived in Europe, I used a de buyer sauteuse for stir frying and it worked perfectly.

@ghostfather1390 3 года назад

the clang as Alex dropped his knife on the floor was physically painful to me

@FrenchGuyCooking 3 года назад

It's a terrible knife

@ghostfather1390 3 года назад

@@FrenchGuyCooking so, make it Worse?

@andrewsmith9174 3 года назад

Alex, I want you to know how, as a person that is considered a professional in an industry, I appreciate most how your videos express the learning process in a detailed range of emotion and minutiae that most people would ignore as unnecessary and overly detailed. No sir. These feelings and sensations as a beginner/student are the most important to remembering the journey to increased skill levels. It makes you able to impart the knowledge and appreciate the mistakes of the next generation as you seek to train them. We know through you what the journey will be like, and when we will not be surprised or frustrate at having the same experience.

@yanis9599 3 года назад

Franchement mec vu que je suis bilingue et francais de base ca fait vraiment plaisir tes videos elles mettent le sourire aux levres et on voit que t'y mets tout ton coeur! GG a toi

@kofflyn 3 года назад

Start with flipping a steel wool that is flattened out like a disk. You have to use your left hand only for wok spoon righthand(i was told right hand is bad luck for restaurant) The movement is opposite of a normal pan flip in the air this took me like 2 weeks to figure out. So as you move arm back you go down and as you move forward you lift up. The forward and back movement is the most important part of constantly flipping and the spoon in right hand barely moves .and once you can flip steel wool move to dry beans easier to clean up and once you are good at that to master heat i started with sautéing mushroom to learn how to control the heat then i moved to fried rice.. Hope this helped a little

@shannonrobinson262 3 года назад

I have a Cantonese style wok that gets used every day or two, after 7 years, is totally nonstick now. It’s my favorite pan in my kitchen after my stock pot.

@mag3219 3 года назад

So much dedication for a plate of fried rice

@maximelenfer6280 3 года назад

8:30 As a pan sexual boy I approve your joke!😂

@greenricee 3 года назад

Loving this series so far. 🏆

@matthewmckenney2247 3 года назад

Alex, your videography skills are eclipsing your cooking skills! So creative!!

@nickelcadmium1401 3 года назад

These editing just keep getting better and better. Keep up this great work!

@cinemaocd1752 3 года назад

I have three woks, a round bottom carbon steel cantonese style, a flat bottomed non-stick wok with a handle, a stainless steel flat bottomed wok with a handle, and I still use my 12 inch cast iron pan to make fried rice. Looking forward to mastering the proper wok along with Alex.

@taliesinbreen 3 года назад

I really hope this series involves an Uncle Roger collab at some point.

@picklesaregross01 3 года назад

Alex, I look forward to your videos every week. Thank you for doing what you do!

@rf5210 Год назад

For me it's just about getting stuck in and practising. Don't be afraid to screw up and throw something out. Just practice alot, learn as much as you can and keep trying. And when it comes to marinades and sauces, often less is more. Don't get carried away and throw everything in on mass. If you don't have a powerful burner or a wok, just use a large frying pan and don't fill it up.

@MondeSerenaWilliams 3 года назад

Asian here. The perfect wok is the wok you already have. Seriously, don't overthink fried rice, or else many Asians will view this series as cringe. Steph already told you that it literally only needs rice and stir-frying.

@mishguna7 3 года назад

Wok hei T-shirt is EPIC ❤️❤️❤️

@georgiancrossroads 3 года назад

I've had the Cantonese wok since 1985. Still going strong. (Bought in NYC.)

@alicebrus2703 3 года назад

I just knew you are gonna use laden. I use one of this and its super awesome.

@dumbbellenjoyer 3 года назад

Its all in the flick on the wrist and controlling the flow. Flow is what controls the rice

@domjacknick 3 года назад

Round bottom wok, I love that Queen song!

@analcough5321 8 месяцев назад

When making fried rice at the resturant I work at, we use the spatula one for tossing the rice and the big ladle for breaking it up initially and seasoning!

@aceiusyuminaga 3 года назад

Hey, Alex. I am loving the series so far. Although one thing that doesn’t quite sit well with me is that your decision to use the “stir-fry ladle” only, and opting out the “wok shovel” (the stir-fry spatula) altogether. The “wok shovel” is actually one of the most essential utensils in “Cantonese” cooking (not just in Southeast Asia) and you can clearly see Chef Samuel utilising the “wok shovel” in your 2nd episode alongside the ladle; and in most Stephanie’s videos on stir-fry as well. Sometime the perfect tool is using the right tool at the right time. I am not sure how far along have you filmed the series; or if my comment can be of any help. I just want to get this of my chest. Good luck on your pursue for the perfect fried rice. Best wishes, Daniel.

@mikealmere70 3 года назад

Looking forward to your next video. I've been practicing "nasi goreng" since 30 years, now I've almost got it!

@Paul_Sleeping 3 года назад

The best wok is a well used wok. It has been seasoned once from the first time when you just bought it and never again. It has retained all the flavor from all the food cooked on it.

@andyzheng2369 3 года назад

Chef Wang has a video of how to stir fry using the wok. He shows three technique and motion required for using the wok

@roko98332r 3 года назад

Funny thing, in SEA and indonesia. Two handle wok is very2 common in all size for deep frying everything. 0With all type material and for different purposes. Two handle means u mostly boil/fry your food on it. And later pour it out by two hand on serving plate/bowl etc. Or oil container. And if u need stir fry, u could modified the one side of handle by using stick, wood shapen to grip on it by slide it in to hold and basically its one handle Wok by cautions.

@samuelhallin4245 3 года назад

These videos are soooo well done it’s actually insane

@hernancoronel Год назад

At 8:05 “A beautiful cooking vessel!”. ❤

@DMonZ1988 3 года назад

can't wait to learn more in this series! i was inspired after the last episode and made a (IM[and mother's]O) damn good fried rice (best yet), actually getting very good toasted wok hae in a regular stainless steel frying pan on an electric stove with smoking hot coconut oil, but i'm keen to improve it further.

@Soundaholic92 3 года назад

9:55 the ladle is dope but can we talk about how the bgm is pretty fire too

@alicebrus2703 3 года назад

I just knew you are gonna use ladle. I use one of this and its super awesome.

@Boo_T_Shayka 2 года назад

12:48 I love the idea that failures are just the fond in the pan of life

@erchispatwardhan1974 3 года назад

Formula for Alex's series: 1) Choose a relatively niche food 2) Realize its super hard 3) Go to a 3 start Michelin Chef 4) Realize that you can't copy that without a gadget 5) Spend the next 4 episodes over-analyzing the techniques and building a super cool gadget 6) Perfect the Dish Truly a recipe of success

@thesloppy 3 года назад

It's worth noting that your wok will likely handle/flick much better once it's been superheated and properly seasoned with oil.

@xiaoyaoguy 3 года назад

The "shove" (or 鑊鏟 in Cantonese) at 9:35 is actually widely used in Cantonese home cooking. Housewives do not necessarily have the strength to toss the wok and do the restaurant style stir-fry, and home stoves may not have the heat to keep things hot enough if we aren't letting the wok to stay still on the pit. When we wish to mimic the stir-fry with less to no wok movements, using 鑊鏟 to scrape and stir whatever to be stir-fried is surprisingly effective compared to the ladle.

@AJFunke-sb4wc 3 года назад

Use white rice and brown rice layer the rice then try to get the two rice to a good mixture one to one by weight that’s how the cantonies chef who taught me how to use a wok did it it doesn’t matter what you practice on just that you have the drive to practice he had a saying “a good cook practices till they get it right but the masters never stop even after never getting it wrong”